Orange Marble Chiffon Cake by Angel Teo

Orange Marble Chiffon Cake by Angel Teo

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Orange marble chiffon cake modified from KT's recipe (Yields 23cm chiffon cake) :

90 g egg yolks (About 5 large eggs)
50 g castor sugar
120 g canola oil
100 g fresh orange juice

130 g cake flour
¾ tsp baking powder
10g cake flour
10g cocoa powder (i used dark cocoa)

¼ tsp salt
Zest of 2 oranges (abt 30g)

270 g egg whites (About 7 large eggs)
⅓ tsp cream of tartar
60 g castor sugar

Preheat oven to 150deg C.

Whisk egg yolks with sugar till thick and pale. Add oil and whisk till thick. Mix in fresh orange juice. Sift in cake flour (with baking powder) in 2 batches. Divide batter into 2 bowls.

Orange batter:
Fold in 10g flour and salt. Mix till no lumps of flour. Add in orange zest.

Choc batter :
Sift in cocoa powder and fold till incorporated.

In a clean and dry bowl, beat egg whites with electric mixer till foamy. Add cream of tar tar, beat to mix well. Add in sugar gradually in 3 batches. Beat till firm peaks. (You will see a hook when u lift the beater)

Divide egg whites into 2 portions.
Add in 1/3 of egg whites into orange batter, using handwhisk to fold gently. Do the same for next 2 portions. Scrape down the sides and bottom with a spatula to fold till just incorporated.

Do the same with choc batter.

Into an UNGREASED 23cm chiffon tin, pour in the orange batter to form a thin layer at the base. Then, scoop in 1 tbsp of Choc batter at 4 sides. Follow on adding 1 tbsp of orange batter to the centre of choc batter. Do it alternately till you use up choc batter and left with orange batter. (You may wish to do till you finish everything, for me, i cover the top with orange batter as i find that it giving me less cracks) Tap the tin gently to remove some bubbles.

Put into preheated oven of 150deg C to bake for around 1 hour. To get more browning, i turned on FAN mode at 45mins mark. Check your cake with a satay stick for doneness. It is better to overbake for another 5-7 mins.

Once done, remove cake from oven, give it 2-3 bangs on table and invert to cool. Unmould when completely cool. I cut the cake out to get all the crust. You can use hand to unmould but the crust will be stuck to the tin.

Enjoy!